Of course! The Salted Caramel Kentucky Butter Cake is a legendary recipe for a reason. It’s an incredibly moist, rich, and dense pound cake soaked in a sweet, buttery sauce that creates a crispy, crackly crust and an almost custard-like interior.
Adding a salted caramel twist takes this classic to a whole new level of decadence.
Here is a detailed, foolproof recipe.
Salted Caramel Kentucky Butter Cake
This recipe includes a homemade salted caramel sauce, but you can use a high-quality store-bought one to save time.
Ingredients
For the Salted Caramel Sauce: (or use 1 cup of good store-bought sauce)
· 1 cup granulated sugar
· 6 tablespoons salted butter, cubed
· ½ cup heavy cream, at room temperature
· 1 teaspoon flaky sea salt (like Maldon)
For the Cake:
· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 teaspoon salt
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· 1 cup buttermilk (room temperature)
· ½ cup salted caramel sauce (from above or store-bought)
· 1 cup unsalted butter, softened to room temperature
· 4 large eggs, room temperature
· 2 teaspoons vanilla extract
For the Butter Glaze:
· ⅓ cup unsalted butter
· ¾ cup granulated sugar
· 3 tablespoons water
· 2 teaspoons vanilla extract
· 2 tablespoons of the prepared salted caramel sauce
· A generous pinch of flaky sea salt for sprinkling
Instructions
Part 1: Make the Salted Caramel Sauce (if homemade)
- Heat the sugar in a medium saucepan over medium heat. Stir constantly with a whisk until the sugar melts and turns into a deep amber-colored liquid. It will clump before it melts—this is normal.
- As soon as it’s smooth and amber, add the cubed butter. Be careful, as it will bubble vigorously. Whisk until the butter is fully melted and incorporated.
- Slowly drizzle in the room temperature heavy cream while whisking constantly. Allow the mixture to boil for 1 minute.
- Remove from heat and stir in the flaky sea salt. Let it cool slightly before using. You can make this ahead of time.
Part 2: Make the Cake
- Preheat Oven & Prep Pan: Preheat oven to 325°F (165°C). Generously grease and flour a 10-cup Bundt pan (or tube pan). Do not skip this step, as the glaze can make the cake stick.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
- Combine Wet Ingredients: In a separate bowl or measuring cup, combine the buttermilk and ½ cup of the salted caramel sauce.
- Cream Butter & Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the softened butter on medium speed until creamy. Gradually add the dry ingredient mixture, beating on low speed until it resembles coarse sand.
- Add Wet Ingredients: With the mixer on low, add the buttermilk-caramel mixture in two parts, mixing just until combined.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Stop mixing as soon as the batter is smooth. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 65-75 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Cool Slightly: Let the cake cool in the pan on a wire rack for 10 minutes. Do not let it cool completely.
Part 3: Make the Glaze & Soak the Cake
- While the cake is cooling for those 10 minutes, make the glaze. In a small saucepan, combine the butter, sugar, and water. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla and 2 tablespoons of salted caramel sauce.
- The Key Step: Use a long, thin skewer or a fork to poke dozens of holes all over the top (soon-to-be-bottom) of the still-warm cake in the pan.
- Slowly and evenly pour the hot glaze over the entire surface of the cake, allowing it to seep into the holes.
- Let the cake sit in the pan for at least 2 hours (or up to overnight) to fully absorb the glaze. This is non-negotiable for the signature texture.
Part 4: Serve
- Carefully run a thin knife around the edges of the pan and the center tube to loosen the cake.
- Place a serving plate upside-down on top of the pan, and invert the cake onto the plate.
- Drizzle the top with any remaining salted caramel sauce and sprinkle generously with flaky sea salt.
Recipe Tips & FAQs
· Room Temperature is Key: Having your eggs, buttermilk, and butter at room temperature ensures they emulsify properly, creating a smooth, uniform batter that rises evenly.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, leading to a tough, dense cake.
· The Soak is Everything: Letting the cake soak up the glaze in the pan is what creates the iconic crispy, sugary crust and the incredibly moist interior. Be patient!
· Storage: Store the cake covered at room temperature for up to 3 days. It actually gets better the next day as the flavors meld.
· Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill it with whole milk. Let it sit for 5-10 minutes until it curdles.
This cake is rich, impressive, and worth every minute. Enjoy!